If you're like me you'll want to make up extra because it will keep up to a week in the fridge for more meals. The best part is that it tastes even better after marinating a day or two ;-) Be sure to keep the romaine separate from the body of the salad until serving so it remains crisp.

This recipe can be tweaked to your liking and can easily be served as a main course. It can get expensive but I promise it's cheaper than buying it pre-made from a deli (tastes better for sure) and you will be asked for the recipe! I've found that the more I add, the more people love it!

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Ingredients

Italian dressing mix (cruet style)

olive oil

balsamic vinegar

block of mozzarella cheese, cut into smaller than bite sized cubes

black olives, drained

small container fresh mushrooms (small ones), cleaned properly

small jar marinated artichoke hearts (marinade reserved)

two roma tomatoes or one small regular tomato, diced (for color)

small package turkey pepperoni (vegetarian or regular is fine too)

minced garlic (to taste)

two small or one large package tortellini from the refrigerated section (any flavor)

Directions

Prepare Italian dressing as package instructs using olive oil and balsamic as your oil and vinegar, set aside. Combine all ingredients except the tortellini in your best large bowl (I mean LARGE, you'll be adding pasta later and will need to have room to stir). Pour about 2/3 of well mixed dressing over all the ingredients and stir gently. Let this marinate for several hours, overnight if possible.

Prepare tortellini as instructed on package, be very careful not to overcook so the insides of the pasta stay intact. Drain and cool as you would for any pasta salad. Gently stir the pasta in with the marinated ingredients and the remaining dressing.

Serve with breadsticks.

Source: This derives from a beautiful plate of antipasto my friend made at a home decor party many years ago.